Cinnamon Banana Bread
I think most of us enjoy a delicious soft slice of banana bread when the weather starts to get cooler and baking season starts. Banana bread can be so tricky to make without gluten, grains, refined sugar, or eggs! I have tested this recipe quite a few times and have finally nailed the taste and texture! This cinnamon banana bread has a soft texture, the right amount of sweetness, and it perfectly moist(yes, I said it!)
Equipment
- 1 loaf pan
- Parchment paper
- Mixing bowls
Ingredients
- 2 3/4 cup gf/paleo baking flour(I use Bob's Red Mill)
- 3 very ripe bananas(mashed)
- 2/3 cup almond or coconut milk
- 1/2 cup coconut sugar
- 2 flax eggs(2 tbsp ground flax + 4 tbsp filtered water)
- 1/2 cup avocado or olive oil
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp apple cider vinegar
- 1-2 tsp cinnamon
- 2 tsp vanilla extract
- 1/4 tsp xanthan gum
Instructions
- In a bowl, whisk together the baking flour, coconut sugar, baking powder, baking soda, xanthan gum, and cinnamon.
- In a separate bowl, mix together the mashed bananas, df milk, avocado or olive oil, apple cider vinegar, and flax eggs.
- Combine the wet and dry ingredients, but be careful not to overmix the batter.
- Pour the banana bread mixture into a lined greased loaf pan.(If you want the bread to look more pretty, add 2 halves of a banana on top.)
- Place the loaf in the oven and bake for 55 minutes at 350 degrees.
- Once done, turn the over off and open the oven door slightly and leave the banana bread in there for another 20 minutes.
- Take the banana bread out of the oven and let it cool down completely before slicing.
- Enjoy with some butter or pair with your morning coffee and enjoy!
Notes
You can also add chocolate chips or nuts to your banana bread if you desire.